THE BEST VEGGIE BURGER | Affordable Pantry Staples | Great for meal Prep | Freezer Friendly
The BEST Veggie Burger made with Chickpeas & Mushrooms!
Say goodbye to bland, crumbly veggie burgers—this one’s a keeper. Made with simple pantry staples like chickpeas, mushrooms, oats, and spices, this plant-based burger is hearty, flavorful, and satisfying enough to win over even the biggest skeptics.
It’s crispy on the outside, tender on the inside, and perfect for meal prep, BBQs, or a quick weeknight dinner.
✅ Uses affordable pantry ingredients
✅ Packed with protein + fiber
✅ No food processor required
✅ Vegan + freezer-friendly
Top it your way and build the ultimate burger your body (and taste buds) will thank you for.
Comment below: What’s your #1 must-have burger topping?
Full recipe Below! Don’t forget to like, subscribe, and share with a fellow veggie lover.
#VeggieBurger #ChickpeaBurger #VeganRecipes #PantryMeals #MeatlessMonday #HealthyComfortFood #EasyVeganCooking #BudgetFriendlyVegan
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The Best Veggie Burger
Ingredients (makes 4 patties):
1 tablespoon olive oil
1 small red onion, finely chopped
2-3 garlic cloves, minced
1 ½ cups mushrooms white mustard chopped
1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
1/2 cup rolled oats (or oat flour)
2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
1 tablespoon tomato paste or ketchup
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon mushroom powder
1 teaspoon blackstrap molasses
1 tablespoon nutritional yeast
1/2 teaspoon black pepper
Salt to taste
Instructions:
1. Make the flax egg:
In a small bowl, mix ground flaxseed with water. Let sit for 10 minutes to thicken.
2. Sauté aromatics:
Heat olive oil in a pan over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and mushrooms. Cook until mushrooms release moisture and it mostly evaporates (about 6–8 minutes). Let cool slightly.
3. Mash chickpeas:
In a large bowl, mash chickpeas with a fork or potato masher — leave some chunks for texture.
4. Combine:
Add mushroom mixture, oats, flax egg, blackstrap molasses, tomato paste, and spices to the mashed chickpeas. Mix well. Let the mixture rest for 10–15 minutes (this helps it bind better).
5. Form patties:
Shape into 4 burger patties. If the mixture is too wet, add more oats or oat flour.
6. Cook:
Pan fry, Air Fry, Grill or bake in the oven.
Can also freeze uncooked or cooked burger patty.
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